Sourdough Log A home baker's notes on starters, hydration and timing. https://birch.sanriodevgroup.org/ 2024-04-17T12:00:00Z Sourdough Log Baker's percentages in one pagehttps://birch.sanriodevgroup.org/notes/bakers-percentages/2024-04-17T20:00:00Z2024-04-17T20:00:00ZEverything is a percentage of the flour weight: water 75% means 750 g per kilogram of flour. Starter counts as half flour, half water when computing true hydration. Cold retard: what changeshttps://birch.sanriodevgroup.org/bakes/cold-retard/2024-03-30T11:00:00Z2024-04-09T11:00:00ZAn overnight rest in the fridge moves the bake to the morning. Starter feeding schedulehttps://birch.sanriodevgroup.org/bakes/starter-feeding-schedule/2024-02-28T22:00:00Z2024-04-01T22:00:00ZTwice a day at 1:5:5, once a day in the fridge. A 75% hydration country loafhttps://birch.sanriodevgroup.org/bakes/country-loaf-75/2024-02-06T13:00:00Z2024-02-06T13:00:00ZThe everyday loaf, with timings for a cool kitchen. Timeouts and budgets for bulk fermentationhttps://birch.sanriodevgroup.org/notes/timeouts-and-budgets/2024-01-10T08:00:00Z2024-01-10T08:00:00ZSet a time budget for bulk and a sign to look for, and stop at whichever comes first. A sluggish dough after the budget is better shaped and retarded than left to over-ferment. Whole wheat at 85%https://birch.sanriodevgroup.org/bakes/whole-wheat-85/2023-12-24T20:00:00Z2024-01-18T20:00:00ZBran drinks water; the dough needs more of it.